So yeah, it’s December. Maybe you have snow on the ground, you’re sipping hot cocoa by the fire, but that doesn’t mean you can’t still be thinking of all things pumpkin.
I don’t think I actually know anyone who doesn’t like pumpkin. I am not sure if it is even possible!
We love pumpkin everything in our house and because of that I love having pumpkin puree on hand all the time. And luckily, this year we had a pumpkin abunance! I bought 5 pumpkins to carve but we only ended up carving 4. And Tyler and Summer both had school trips to the pumpkin patch and got to bring home a decent size pumpkins. I decided that instead of letting them go to waste I was going to cook them up! It is easy enough and the result is always worth it!
Some people might say you need a certain kind of pumpkin to make your puree. But I am here to tell you that you do not! They taste just as good as a sugar pumpkin and you are not going to know the difference, especially after adding the sugar, cinnamon, nutmeg, etc. for all the goodies you are about to make with it!
You are going to start with cutting your pumpkin in half and cleaning out the seeds and stringy goop!
Then you will lay it down (cut side down) on a lined cookie sheet, cooking on 350° for 45 minutes.
Be careful when you take it out of the oven because it is HOT!
The most awesome part of this is how easy the skin just peels right off of the pumpkin! It is super quick!
I used a potato masher to mash it all down and then I used my blender to get it to the puree that I wanted! That way it is nice and smooth!
Then 2 cups at a time I placed the pumpkin puree into freezer bags. We have the perfect cups that fit a freezer bag right over the edges and it makes it so much easier to fill the bags!
Some of our favorite things to make with our pumpkin puree is: